Newgrange Hotel's Slow Roasted Irish Pork Belly with Dan Kelly's Irish Cider

Published on: 4th July 2018 @ 10:33 AM


We're sure you don't fancy slaving over a hot stove during all this gorgeous weather, so here's a recipe we thought would be perfect to share. This delicious recipe of slow roasted pork belly with Dan Kelly's Cider was created by Eddie O'Neill from The Newgrange Hotel for the Irish Maritime Festival's recipe booklet.  It makes for the perfect summer Sunday lunch for four people and the best thing about it is you can just pop it in the oven and go enjoy the sun! 

 

                     

Ingredients

400g pork belly

40g Maris Piper potatoes

20g parsnips

80ml demi-glace (for sauce)

40mls Dan Kelly's Cider

2 x baby carrots

pork crackling

pea shoots 

 

 

Method

 

  • Slowly cook pork belly in your oven for 3 hours at 160°C

  • Peel, boil and mash your potatoes and parsnips together. Add some butter, cream and seasoning to taste

  • Blanch and refresh your baby carrots

  • Pour your Dan Kelly’s Cider into a saucepan, bring to the boil and reduce by half. Add your demi-glace and simmer

  • Remove crackling from your pork belly. Portion your pork belly and return it to your oven to reheat

  • Deep fry your pork crackling for 30 seconds and then remove from the oil. Reheat the baby carrots

  • Pipe your potato and parsnip mash onto a warmed plate. Place your pork belly on top and your crackling on top of that. Carrots to be added to the side

  • Finish with your Dan Kelly’s Cider sauce and pea shoots to garnish

 

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